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This is a one pan dinner that tastes far richer than the effort it takes. The rice cooks right in the pan in buttery, garlicky stock, under the chicken, so it soaks up every bit of that flavour as it bakes.

You brown the chicken, build the rice around it with butter, lemon and stock, then let the oven finish the job. The chicken goes golden on top while the rice turns fluffy and buttery below.

One pan in, one pan to wash, and a proper comforting dinner out. It is hard to beat on a busy night.

Why You’ll Love It

It is a genuine one pan dinner, the rice cooks in the buttery stock right under the chicken, so there is barely any washing up. The garlic and butter make it rich and comforting, the lemon keeps it from feeling heavy, and there is veg built right in. It is on the table in about 45 minutes with very little hands-on time.

The Shortcut That Makes It Work

Cooking the rice in the same pan as the chicken is the whole trick. Instead of boiling rice separately, you build it around the browned chicken with butter, stock and boiling water, sit the chicken back on top, and let the oven do the rest. Everything shares the same buttery, garlicky flavour and you finish with one pan.

Handy Tips

Brown the chicken well at the start for colour and flavour, it does not need to be cooked through as it finishes in the oven. Stir the rice through the butter and stock so every grain gets coated before the liquid goes in. Use boiling water so the rice starts cooking straight away, and sit the chicken skin side up so it colours while the rice steams below. Give it a few minutes to rest before serving.

What To Serve With It

It is a complete meal with the chicken, rice and veg together. A simple green salad or some steamed greens on the side round it out nicely.

Leftovers / How to Store It

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat with a small splash of water to loosen the rice. It packs well for lunch the next day.

Other Recipes You’ll Love

If you enjoyed this Garlic Butter Chicken and Rice, here are a few more ideas to add to your rotation:

Garlic Butter Chicken
Steph de Sousa

Garlic Butter Chicken and Rice

StarStarStarStarStar
5 from 1 vote
This one-pan wonder is what happens when garlic butter chicken and fluffy rice fall in love. It’s juicy, buttery, lemony, and seriously dreamy. You don’t need to make a crust, stir anything halfway, or do a mountain of dishes after.
Print Recipe
prep time Prep Time 15 minutes
setting time Cook Time
 30 minutes
total time Total Time 45 minutes
Servings: 4
Course: Recipes
Cuisine: Indian
Calories: 842
dish icon Ingredients Equipmentcook book Methodhealt Nutritionvideo icon Video

Ingredients
 

  • 4 chicken thighs
  • 2 celery sticks diced
  • 2 carrots diced
  • 2 onions diced
  • 3 tbsp crushed garlic or 8 fresh cloves, if you’re feeling extra
  • 150 g butter go on, don’t be shy
  • 4 slice lemon
  • 2 tbsp chicken stock powder
  • 1.5 cups basmati rice
  • 3.5 cups boiling water
  • Salt and pepper

Equipment

Method
 

  1. Season your chicken with salt and pepper, then brown both sides in a hot oven-safe pan. Don’t worry about cooking it through—we’re just going for golden and gorgeous.
  2. Take the chicken out and set it aside.
  3. In that same buttery pan of flavour, toss in the onion, carrot, celery and garlic. Cook until the kitchen smells so good you want to eat it already.
  4. Add the butter, lemon slices and stock powder. Stir it around like you mean it, then pour in the rice. Mix it all up so the rice gets coated in buttery love.
  5. Nestle the chicken back on top like royalty on a throne.
  6. Pour over the boiling water, cover with a lid or foil, and pop it in the oven at 200°C for about 20 minutes.

Nutrition

Calories: 842kcalCarbohydrates: 71gProtein: 26gFat: 50gSaturated Fat: 25gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 192mgSodium: 1176mgPotassium: 561mgFiber: 3gSugar: 5gVitamin A: 6133IUVitamin C: 12mgCalcium: 91mgIron: 2mg

Video

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FAQs 

Can I use chicken breast instead of thigh?

Yes. Thigh stays juicier through the bake, but breast works, just keep an eye on it as it can dry out if overcooked.

Do I have to use that much butter?

The butter is what makes it rich and gives the rice its flavour. You can reduce it a little if you prefer, though it will be less indulgent.

Can I use a different rice?

Basmati works beautifully here as it stays fluffy. Long grain rice also works. Avoid short grain or risotto rice, which will go sticky.

My rice was still firm, what happened?

Ovens vary, so it may need a little longer. Make sure the water was boiling when it went in, and cover and give it a few more minutes if needed.

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